Meats and Sausages
Formed Ham - Butt & Picnic
Formed Ham - Butt & Picnic
Meats | Metric | US |
---|---|---|
pork butt | 300 g | 0.66 lb. |
pork picnic | 700 g | 1.54 lb. |
Ingredients per 1000g (1 kg) of meat
salt | 18 g | 3 tsp. |
Cure #1 | 2.5 g | ½ tsp. |
pepper | 2.0 g | 1 tsp. |
coriander | 2.0 g | 1 tsp. |
ginger | 0.5 g | ⅓ tsp. |
nutmeg | 1.0 g | ½ tsp. |
Instructions
- Remove skin. Cut meat pieces into 1” (25 mm) cubes.
- Grind all meat through 3/16” (5 mm) plate.
- Mix meat with salt and Cure #1. Pack tightly in a container, cover with cloth and leave in a refrigerator for 2 days.
- Mix cured meat with all ingredients until mixture feels sticky.
- Stuff mixture into cellophane bag whose size corresponds to the size of your ham press. Place the bag into the ham press and apply pressure to the cover.
- Insert the ham press into boiling water but cook at 176º F (80º C) until meat reaches 154-160º F (68-71º C). In a small ham press, for example 4” diameter and 4-6” high, that will take about 2 hours.
- Place ham press for 2-3 hours in cold water to cool and then place overnight in refrigerator.
- Remove ham from the press.